Factors influencing the efficacy of food risk and dietary communications directed at young people
Project Reference: 02-RESR-03
Status: Completed
Commencement Date: May, 2003
Project Duration: 27 months
Abstract:
Young people (13-16 year olds) are particularly important targets for achieving behavioural and attitudinal changes with regard to food hazards and nutrition as they are agents for change in their households as well as being the next generation of adult consumers.
The objectives of this project were to assess the extent to which 13-16 year olds understand the nature and range of key food related hazards and to identify any significant gaps in their basic knowledge of these hazards.
Relationships between perceptions, intentions and behaviour were investigated together with the key sources of influence on their perceptions of food risk.
Principal Contractor(s):
Dr Karen Trew, Queen’s University Belfast
Collaborator(s):
Dr Julie Barnett, University of Surrey,
Prof Glynnis Breakwell, University of Bath,
Dr Margaret Barry, National University of Ireland, Galway
Outputs:
Reports:
Young People and Food: Adolescent Dietary Beliefs and Understandings
Peer Reviews:
STEVENSON, C.P., DOHERTY, G., BARNETT, J. MULDOON, O & TREW, K (2007), Barriers to healthy eating. Journal of Adolescence, 30,3, 417-434.
TREW, K. CLARKE, C, DOHERTY, G BARNETT, J. & MULDOON, O. (2006). Adolescents food choice. (Pp 247-262). In Shepherd, R & Raats, M. M. (eds) The Psychology of Food Choice. Oxfordshire: CABI Publishing.
